Stir-fries have always had a rhythm to them—a dance of flame, flavor, and timing. But when I first tossed together seared steak strips with plump, juicy shrimp and let them kiss a hot wok full of noodles? Oh, everything changed. It was the kind of meal that made me pause after the first bite. Like, wait… did I just do that?

There’s something magical about surf and turf. The richness of the beef. The lightness of the shrimp. When they come together in a garlicky soy-based sauce with chewy noodles soaking up every drop? You’re not just making dinner—you’re making flavor fireworks in your skillet.

This dish hits all the comfort buttons. It’s bold. It’s hearty. And it somehow feels both indulgent and refreshingly balanced. You get that umami-loaded stir-fry flavor, but with the elegance of marbled steak and the tender bite of shrimp. It’s fancy and fast, which is my favorite kind of meal magic.

And if you’re like me—someone who hates doing a million dishes—this is a one-pan wonder. Everything happens in one sizzling skillet. Add in some quick-cooking noodles and veggies, and you’ve got a full meal in under 30 minutes.

Whether you’re cooking for a date night at home, impressing the in-laws, or just feeding your hungry crew, this recipe never misses. It’s that “how is this not takeout?!” kind of good.

This is your favorite hibachi night in a single skillet. Juicy steak and shrimp seared to perfection, tossed with tender noodles and a rich, glossy stir-fry sauce—it’s surf and turf with a global twist.

The key here is in the quick-cooking technique. High heat locks in the meat’s juices, the shrimp gets that signature pink snap, and the noodles soak up the garlic-soy-ginger sauce like little flavor sponges.

We’re talking serious layers: savory beef, buttery shrimp, umami-packed sauce, and just the right amount of caramelization. It’s gourmet fast food, right from your stove.

And best of all? It’s versatile. Swap in your favorite noodle. Toss in any veggies you’ve got. Once you try this combo, you’ll never look at takeout the same again.

A Family Favorite Story

So, fun fact: my husband is obsessed with noodles. Like, he’ll eat them cold out of the fridge. But when I first served this Steak & Shrimp Stir-Fried Noodles dish, he literally paused mid-bite and asked, “Where did you order this from?” I told him I made it. He didn’t believe me.

Now it’s become a staple in our house. My kids love slurping the noodles, and my youngest insists on helping me “flip the meat” (with supervision, of course). It’s one of those meals that brings us all to the table—and keeps us there, reaching for seconds.

Why These Steak & Shrimp Stir-Fried Noodles?

• Ultimate Surf & Turf Combo: Tender steak + juicy shrimp = flavor explosion.
• Fast & Fancy: Done in under 30 minutes but feels like a restaurant-level meal.
• One-Pan Wonder: Minimal cleanup, maximum flavor.
• Sauce Goals: A glossy, garlic-ginger-soy glaze that coats every noodle perfectly.
• Flexible & Forgiving: Use any noodles or veggies you like—it always works.

What You Need for Steak & Shrimp Stir-Fried Noodles

• 8 oz flank steak or sirloin, thinly sliced against the grain
• 8 oz large shrimp, peeled and deveined
• 8 oz stir-fry noodles (lo mein, udon, or spaghetti)
• 2 tablespoons soy sauce (low-sodium)
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch (for steak marinade)
• 1 tablespoon garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup snow peas or broccoli florets
• ½ red bell pepper, thinly sliced
• 2 scallions, chopped
• Optional: chili flakes or Sriracha for heat

How to Make Steak & Shrimp Stir-Fried Noodles

Start by tossing your steak slices with a bit of soy sauce, cornstarch, and a dash of sesame oil. Let it sit for 10 minutes—it’ll soak up flavor and stay super tender.

Meanwhile, cook your noodles until just al dente, then drain and rinse with cold water. This stops the cooking and keeps them springy.

In a hot wok or skillet, add some oil and sear the steak in batches. You want that golden edge and juicy inside—don’t crowd the pan! Set the steak aside.

Add a bit more oil and cook the shrimp until just pink, about 2–3 minutes. Out they go.

Toss in the garlic, ginger, and veggies, stir-frying quickly until crisp-tender. Add the noodles, your pre-mixed sauce ingredients, and toss everything together with the steak and shrimp until hot and coated.

Top with scallions, chili flakes, or sesame seeds—and serve immediately. Boom.

Tips for Steak & Shrimp Stir-Fried Noodles

Want restaurant-style results? Use high heat and cook the steak and shrimp separately to avoid overcrowding. This helps everything sear instead of steam.

Don’t overcook the noodles! Slightly underdone noodles will finish cooking in the sauce and stay perfectly chewy—not mushy. You can even prep them ahead of time and refrigerate for a quick weeknight stir-fry.

Substitutions and Variations

• Protein Swap: Use chicken, tofu, or even scallops.
• Noodle Options: Ramen, soba, or rice noodles all work great.
• Veggie Twist: Try mushrooms, bok choy, snap peas, or carrots.
• Flavor Boost: Add a splash of rice vinegar or fish sauce for extra umami.

Make a Healthier Version

Lighten it up by using zoodles (zucchini noodles) or whole-wheat spaghetti. Go easy on the oil, and opt for coconut aminos instead of soy sauce to lower sodium.

Use lean beef cuts or swap the steak for extra shrimp or tofu. Load it up with more veggies and you’ve got a clean, protein-packed stir-fry with all the flavor, minus the guilt

Closing for Steak & Shrimp Stir-Fried Noodles – Todd Wilbur Style

And there you have it—your weeknight dinner, leveled up to sizzling skillet perfection. These Steak & Shrimp Stir-Fried Noodles are bold, fast, and totally addictive. Whether it’s a family favorite or your new “impress the guests” go-to, this one’s bound to be on repeat. Let us know how yours turns out—and check out our other noodle masterpieces next!

Frequently Asked Questions for Steak & Shrimp Stir-Fried Noodles

What cut of steak is best for stir-fry?
Flank or sirloin steak works best—slice it thin against the grain.

Can I use frozen shrimp?
Yes, just thaw and pat dry before cooking.

Do I need a wok?
A large nonstick or cast iron skillet works just fine.

Can I make it ahead of time?
You can prep everything ahead, but stir-fry just before serving for best texture.

What kind of noodles should I use?
Lo mein, udon, ramen, or even spaghetti all work great.

How do I keep the noodles from sticking?
Rinse with cold water and toss with a bit of oil before stir-frying.

Is this recipe spicy?
Not unless you add heat—feel free to spice it up with chili flakes or Sriracha.

Can I use pre-cooked shrimp?
Yes, just add it at the end to warm through.

Can I freeze leftovers?
It’s best fresh, but you can freeze for up to 2 weeks. Reheat in a skillet.

How long does it take to make?
About 30 minutes from prep to plate!

Is there a gluten-free option?
Use rice noodles and tamari or coconut aminos instead of soy sauce.

What vegetables go best with this?
Broccoli, snow peas, mushrooms, bell peppers, or any stir-fry veggie you love.

---

Want another recipe like this one? Just say the word—I’m ready with ideas!